With spring seemingly just around the corner (maybe? please?), I can't think of anything better than a warm bowl of this spaghetti squash with tender asparagus and creamy herbed ricotta. Then again, those scallops with orzo and that citrusy millet salad are looking mighty fine, especially if you add a square of fresh rosemary focaccia to the bargain. But if you're still in a wintry mood, that braised beef over polenta or the hearty Spanish bean soup will keep you cozy, for sure.

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Emma is the recipe editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer (Spring 2015). Check out her personal blog for more cooking stories.